Sweet confectionery products
The present invention relates to sweet confectionery products, in particular sweet confectionery products—with reduced content of sugar and calories. The present invention furthermore relates to methods for producing such products, the present invention relates to gelled low calories sweet confectionery products comprising at least one intensive sweetener, at least one texture giving agent, and two or more low calorie bulking agents.
1. A gelled low calorie sweet confectionery product comprising:
at least one intensive sweetener, at least one texture giving agent, and two or more low calorie bulking agents,
wherein said product has a water content that is at least 5% and no more than 30% by weight, the product contains at least 5% and no more than 50% texture giving agent by weight, and the product contains no more than 15% sugar alcohols by weight,
wherein the texture giving agent is selected from the group consisting of gelatin, pectin, carrageenan, gum arabic, agar-agar, starch, and mixtures thereof,
wherein the low calorie bulking agents are selected from the group consisting of fructans, inulin, oligofructose, polydextrose, indigestible dextrins, and mixtures thereof, and
wherein the gelled low calorie sweet confectionery product is a moulded, extruded, or shaped edible product.
2. Confectionery product according to claim 1 , wherein oligofructose is present as one of the low calorie bulking agents.
3. Confectionery product according to claim 2 , wherein the product includes at least 1% and no more than 20% oligofructose by weight.
4. Confectionery product according to claim 1 , wherein said product comprises indigestible dextrins as one of the low calorie bulking agents.
5. Confectionery product according to claim 4 , wherein the product includes at least 1% and no more than 20% indigestible dextrins by weight.
6. Confectionery product according to claim 1 , wherein said product comprises a combination of polydextrose, oligofructose and indigestible dextrine.
7. Confectionery product according to claim 6 , wherein said product comprises at least 5% and no more than 50% polydextrose by weight, at least 1% and no more than 15% oligofructose by weight, and at least 1% and no more than 15% indigestible dextrins by weight.
8. Confectionery product according to claim 1 , wherein the gelled low calorie sweet confectionery product is a solid food composition with a three dimensional molecular network formed in connection with the gelling/boiling procedure.
9. Confectionery product according to claim 1 , wherein the gelled low calorie sweet confectionery product is selected between gums, jellies and liquorice.
10. Confectionery product according to claim 1 , wherein the intense sweetener(s) is partly or fully devoid of metal ions.
11. Confectionery product according to claim 10 , comprising aspartame-acesulfame salt.
12. Confectionery product according to claim 1 , comprising one or more flavours.
13. Confectionery product according to claim 12 , comprising flavours that are perceived as sweet flavours.
14. Confectionery product according to claim 1 , wherein said product comprises acid.
15. Confectionery product according to claim 1 , wherein said product is devoid of sugar and sugar alcohol.
16. Confectionery product according to claim 1 , wherein the starch comprises pea starch.
17. A method of producing a gelled low calorie confectionery product according to claim 1 , wherein said method comprises mixing two or more low calorie bulking agents with at least one intensive sweetener and at least one texture giving agent.
18. A gelled low calorie sweet confectionery product comprising:
at least one intensive sweetener, at least one texture giving agent, and two or more low calorie bulking agents,
wherein said product has a water content that is at least 5% and no more than 30% by weight, the product contains at least 5% and no more than 50% texture giving agent by weight, and the product contains no more than 15% sugar alcohols by weight,
wherein the texture giving agent is selected from the group consisting of gelatin, pectin, carrageenan, gum arabic, agar-agar, starch, and mixtures thereof,
wherein the low calorie bulking agents are selected from the group consisting of fructans, inulin, oligofructose, polydextrose, indigestible dextrins, and mixtures thereof, and
wherein the gelled low calorie sweet confectionery product is a solid food composition with a three dimensional molecular network formed in connection with the gelling/boiling procedure and maintains its texture when stored at room temperature for at least one month.
19. Confectionery product according to claim 18 , wherein the product is a gum.
20. Confectionery product according to claim 18 , wherein the product is a winegum.
21. Confectionery product according to claim 18 , wherein the product is a jellie.
22. Confectionery product according to claim 18 , wherein the product is a liquorice.